Cucumber Baskets

24 oysters
1 cucumber
white vinegar and water
salt
1/2 cup cream cheese
freshly ground black pepper
1 tbsp lemon juice
1 tbsp chopped chives
1 tbsp chopped capsicum
1/2 cup sour cream

Method: Peel half of cucumber. Cut whole cucumber into 1" (2.5cms) rounds - some with skin on, some peeled. Scoop out seeds leaving a base and sides to form a basket. Soak 1 hour in a weak vinegar and water solution, sprinkled with salt. Drain and pat dry. Combine cheese, cream, pepper, lemon juice, chives, capsicum and chopped oysters. Fill each cucumber basket with oyster mixture and serve chilled.

Variation:
1. Add 1 tspn prepared mustard, 1 tspn parsley and 8-10 drops Tabasco sauce.

Source: contributed by Leon Stott (Archipelago Oysters, Denial Bay) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.17.